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<title>Hungry Hound</title>
<link><![CDATA[http://abclocal.go.com/wls/channel?section=resources/lifestyle_community/food/restaurants&id=7098198]]></link>
<description><![CDATA[ABC7's Hungry Hound- Steve Dolinsky- reviews Chicago restaurants and suburban restaurants.]]></description>
<pubDate>Wed, 22 May 2013 16:54:51 GMT</pubDate>
<copyright>Copyright &#169;2013 ABC inc., WLS-TV inc.</copyright>
<language>en-us</language>
<item>
<title>Kimchi- from Seoul to Chicago's bellyQ</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9112132&rss=rss-wls-article-9112132]]></link>
<description><![CDATA[Chef Bill Kim draws on his heritage to make homemade kimchi at bellyQ in Chicago's West Loop.]]></description>
<dig:D3text><![CDATA[Chef Bill Kim draws on his heritage to make homemade kimchi at bellyQ in Chicago's West Loop.]]></dig:D3text>
<dig:keywords><![CDATA[kimchi, belly Q, bellyQ, bellyQ chicago, chicago restaurant belly Q, Chef Bill Kim]]></dig:keywords>
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<pubDate>Wed, 22 May 2013 17:00:13 GMT</pubDate>
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<item>
<title>Aguamiel serves up regional cuisine</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9107834&rss=rss-wls-article-9107834]]></link>
<description><![CDATA[The chef at Aguamiel cooks regional cuisine from his homeland- including moles.]]></description>
<dig:D3text><![CDATA[The chef at Aguamiel cooks regional cuisine from his homeland- including moles.]]></dig:D3text>
<dig:keywords><![CDATA[Enrique Gomez knows his mole. Having worked for Rick Bayless the past 19 years, he now runs the kitchen at Aguamiel in downtown Clarendon Hills, where he's cooking the regional cuisine from his homeland.]]></dig:keywords>
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<pubDate>Sun, 19 May 2013 14:49:31 GMT</pubDate>
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</item>
<item>
<title>Farm-to-table cuisine in the southwest suburbs</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9107626&rss=rss-wls-article-9107626]]></link>
<description><![CDATA[A new restaurant in southwest suburban Palos Heights is attempting to lure diners with the promise of farm-to-table cuisine.]]></description>
<dig:D3text><![CDATA[A new restaurant in southwest suburban Palos Heights is attempting to lure diners with the promise of farm-to-table cuisine.]]></dig:D3text>
<dig:keywords><![CDATA[palos heights restaurant, hungry hound, palos heights hungry hound, steve dolinsky palos heights, harvest palos heights, harvest room, harvest room hungry hound, harvest room palos heights]]></dig:keywords>
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<pubDate>Sun, 19 May 2013 03:39:17 GMT</pubDate>
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<item>
<title>Thin-crust Neapolitan pies at Spacca Napoli, Elio Pizza on Fire, Panino's Pizzaiolo</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9106865&rss=rss-wls-article-9106865]]></link>
<description><![CDATA[Chicago's reputation as a deep dish hub may be in jeopardy, thanks to a bumper crop of Neapolitan-style pizza joints taking over.]]></description>
<dig:D3text><![CDATA[Chicago's reputation as a deep dish hub may be in jeopardy, thanks to a bumper crop of Neapolitan-style pizza joints taking over.]]></dig:D3text>
<dig:keywords><![CDATA[Spacca Napoli, Elio Pizza on Fire, Panino's Pizzaiolo, neopolitan pizza, neopolitan style pizza, best neopolitan pizza chicago, best thin crust pizza chicago, thin crust pizza chicago, woodburning oven pizza chicago, ravenswood pizza, addison pizza]]></dig:keywords>
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<pubDate>Sat, 18 May 2013 21:49:59 GMT</pubDate>
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<item>
<title>Mole sets great Mexican cuisine apart</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9106287&rss=rss-wls-article-9106287]]></link>
<description><![CDATA[Guacamole, tacos and enchiladas may be the most popular items on Mexican menus, but any fan of the cuisine will tell you it's mole that truly sets kitchens apart.]]></description>
<dig:D3text><![CDATA[Guacamole, tacos and enchiladas may be the most popular items on Mexican menus, but any fan of the cuisine will tell you it's mole that truly sets kitchens apart.]]></dig:D3text>
<dig:keywords><![CDATA[aguamiel clarendon hills, aguamiel restaurant, enrique gomez clarendon hills, clarendon hills mexican restaurant, mole sauce aguamiel, mole sauce clarendon hills]]></dig:keywords>
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<pubDate>Fri, 17 May 2013 17:14:56 GMT</pubDate>
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<item>
<title>Crepe-like Indian dosas satisfy at Sankalp in Schaumburg</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9072282&rss=rss-wls-article-9072282]]></link>
<description><![CDATA[As thin as a Swedish pancake but as crisp as a saltine cracker, for many Indians the dosa is a delicious snack, but can also become a full meal.]]></description>
<dig:D3text><![CDATA[As thin as a Swedish pancake but as crisp as a saltine cracker, for many Indians the dosa is a delicious snack, but can also become a full meal.]]></dig:D3text>
<dig:keywords><![CDATA[sankalp schaumburg, sankalp, schaumburg indian restaurant, schaumburg dosas, dosas schaumburg, dosas chicago, hungry hound schaumburg]]></dig:keywords>
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<pubDate>Wed, 15 May 2013 16:46:04 GMT</pubDate>
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<title>Ramen, from Tokyo to Chicago with Chef Takashi Yagihashi of Slurping Turtle</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9098418&rss=rss-wls-article-9098418]]></link>
<description><![CDATA[Ramen has moved way beyond the cheap, college dorm room staple. From Tokyo to Chicago, the bowl of noodles in broth is treated with great respect.]]></description>
<dig:D3text><![CDATA[Ramen has moved way beyond the cheap, college dorm room staple. From Tokyo to Chicago, the bowl of noodles in broth is treated with great respect.]]></dig:D3text>
<dig:keywords><![CDATA[slurping turtle, Takashi Yagihashi, takashi, tokyo, ramen, tokyo hungry hound,]]></dig:keywords>
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<dig:alt><![CDATA[A bowl of ramen]]></dig:alt>
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<pubDate>Sun, 12 May 2013 03:43:50 GMT</pubDate>
<guid isPermaLink="false">9098418</guid>
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<item>
<title>Guildhall: Glencoe's culinary game changer</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9098409&rss=rss-wls-article-9098409]]></link>
<description><![CDATA[There isn't a lot of unique dining in Glencoe, but a hot new restaurant is drawing in diners from all over the North Shore.]]></description>
<dig:D3text><![CDATA[There isn't a lot of unique dining in Glencoe, but a hot new restaurant is drawing in diners from all over the North Shore.]]></dig:D3text>
<dig:keywords><![CDATA[Guildhall, Glencoe, Christian Ragano, north shore restaurants, restaurants north shore, new restaurant glencoe, guild hall, glencoe guildhall, guildhall glencoe]]></dig:keywords>
<dig:image>
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<dig:alt><![CDATA[Guildhall serves up seasonal American fare in Glencoe.]]></dig:alt>
</dig:image>
<pubDate>Sat, 11 May 2013 03:32:59 GMT</pubDate>
<guid isPermaLink="false">9098409</guid>
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<title>Aptly named Coalfire uses 100 percent coal pizza oven</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9097596&rss=rss-wls-article-9097596]]></link>
<description><![CDATA[Pizza joints are everywhere in Chicago, but very few use coal, and even fewer use the high-quality salamis and sausages from a certain butcher shop in the West Loop.]]></description>
<dig:D3text><![CDATA[Pizza joints are everywhere in Chicago, but very few use coal, and even fewer use the high-quality salamis and sausages from a certain butcher shop in the West Loop.]]></dig:D3text>
<dig:keywords><![CDATA[coalfire, coal, pizza, pizza oven, hungry hound, west loop, butcher,]]></dig:keywords>
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<pubDate>Sat, 11 May 2013 00:57:36 GMT</pubDate>
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<title>Viennese open-faced sandwiches make their mark in Chicago</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9094857&rss=rss-wls-article-9094857]]></link>
<description><![CDATA[The open-faced sandwiches at Duran European Sandwiches in River West are exact Austrian replicas.]]></description>
<dig:D3text><![CDATA[The open-faced sandwiches at Duran European Sandwiches in River West are exact Austrian replicas.]]></dig:D3text>
<dig:keywords><![CDATA[duran european sandwiches, duran sandwiches chicago, vienna sandwiches chicago]]></dig:keywords>
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<pubDate>Wed, 08 May 2013 17:01:51 GMT</pubDate>
<guid isPermaLink="false">9094857</guid>
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<title>Jibek Jolu offers unique Kyrgyzstan cuisine</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9090607&rss=rss-wls-article-9090607]]></link>
<description><![CDATA[Chicago has several Russian, Chinese and Turkish restaurants, but only one that specializes in the food of Kyrgyzstan and due to its proximity to all of those other countries, its cuisine borrows the best from all of them.]]></description>
<dig:D3text><![CDATA[Chicago has several Russian, Chinese and Turkish restaurants, but only one that specializes in the food of Kyrgyzstan and due to its proximity to all of those other countries, its cuisine borrows the best from all of them.]]></dig:D3text>
<dig:keywords><![CDATA[jibek jolu, Kyrgyzstan, Turkish, russian, chinese, hungry hound, saturday night sampler,]]></dig:keywords>
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<pubDate>Sun, 05 May 2013 03:30:45 GMT</pubDate>
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<title>Reuter's Bakery poundcakes worth the calories</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9090037&rss=rss-wls-article-9090037]]></link>
<description><![CDATA[One of Chicago's best lemon-sour cream poundcakes comes courtesy of an 86-year-old bakery on the Far West Side.]]></description>
<dig:D3text><![CDATA[One of Chicago's best lemon-sour cream poundcakes comes courtesy of an 86-year-old bakery on the Far West Side.]]></dig:D3text>
<dig:keywords><![CDATA[poundcakes, coffeecakes, reuter's bakery, reuter's, bakery]]></dig:keywords>
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<pubDate>Sat, 04 May 2013 03:34:39 GMT</pubDate>
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<title>Ceviche a good food choice on Cinco de Mayo</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9089268&rss=rss-wls-article-9089268]]></link>
<description><![CDATA[One restaurant in Oak Park will celebrate Cinco de Mayo with quite a few varieties of ceviche.]]></description>
<dig:D3text><![CDATA[A large number of people will be celebrating Cinco de Mayo with Mexican beer and food.]]></dig:D3text>
<dig:keywords><![CDATA[Unlike Mexican Independence Day, there really isn't a traditional food associated with Cinco de Mayo.]]></dig:keywords>
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<pubDate>Fri, 03 May 2013 16:37:38 GMT</pubDate>
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<title>Tofu gets a facelift at North Side wholesale factory</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9086484&rss=rss-wls-article-9086484]]></link>
<description><![CDATA[Tofu is getting a facelift. Long-ridiculed in the past, this healthy protein - derived from soy beans - is as popular as ever, especially in Asian cuisine.]]></description>
<dig:D3text><![CDATA[Tofu is getting a facelift. Long-ridiculed in the past, this healthy protein - derived from soy beans - is as popular as ever, especially in Asian cuisine.]]></dig:D3text>
<dig:keywords><![CDATA[phoenix bean tofu, tofu, tofu restaurants in chicago]]></dig:keywords>
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<pubDate>Wed, 01 May 2013 18:02:26 GMT</pubDate>
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<title>Asparagus shines in spring dishes</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9082306&rss=rss-wls-article-9082306]]></link>
<description><![CDATA[The final week of April typically signals the end of winter's root vegetables, and a time for locally-grown produce that's actually green.]]></description>
<dig:D3text><![CDATA[The final week of April typically signals the end of winter's root vegetables, and a time for locally-grown produce that's actually green.]]></dig:D3text>
<dig:keywords><![CDATA[boka, zed 451, asparagus chicago]]></dig:keywords>
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<pubDate>Sun, 28 Apr 2013 04:04:37 GMT</pubDate>
<guid isPermaLink="false">9082306</guid>
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<title>Publican welcoming spring with peas</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9081244&rss=rss-wls-article-9081244]]></link>
<description><![CDATA[Mom always said to eat your peas, but these days, it's the chefs clamoring for more and the tiny, green spheres taste so much better now than the overcooked nightmares from school lunches past.]]></description>
<dig:D3text><![CDATA[Mom always said to eat your peas, but these days, it's the chefs clamoring for more and the tiny, green spheres taste so much better now than the overcooked nightmares from school lunches past.]]></dig:D3text>
<dig:keywords><![CDATA[peas, publican, hungry hound, west loop,]]></dig:keywords>
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<pubDate>Sat, 27 Apr 2013 03:29:14 GMT</pubDate>
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<title>Morel mushrooms: A spring staple at the Palmer House's Lockwood restaurant</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9080711&rss=rss-wls-article-9080711]]></link>
<description><![CDATA[Spring is here, in the kitchen, and that means things like local asparagus, peas and morel mushrooms are in season.]]></description>
<dig:D3text><![CDATA[Spring is here, in the kitchen, and that means things like local asparagus, peas and morel mushrooms are in season.]]></dig:D3text>
<dig:keywords><![CDATA[morel mushrooms, lockwood chicago, joseph rose lockwood]]></dig:keywords>
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<pubDate>Fri, 26 Apr 2013 16:46:59 GMT</pubDate>
<guid isPermaLink="false">9080711</guid>
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<title>Green season begins at Sepia in West Loop</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9077668&rss=rss-wls-article-9077668]]></link>
<description><![CDATA[Ramps, morels, asparagus. . . Just a few of the culinary signposts, signaling to chefs and diners that the green season is finally here.]]></description>
<dig:D3text><![CDATA[One of the first signs of spring, at least in local kitchens, is the ramp. It's from the onion family, and our hungry hound says there are several chefs using ramps on their spring menus.

Ramps, morels, asparagus. . . Just a few of the culinary signposts, signaling to chefs - and diners - that the green season is finally here.

Our first stop this week is in the West Loop, where one chef is using ramps in various ways. All of them are delicious.

The seasons help dictate what Andrew Zimmerman does each day. Since he's in charge of creating the menu at Sepia in the West Loop, that means right about now you'll see ramps.

"Kind of like a cross between a spring onion and garlic; they can be really pungent or sometimes they're a little more mild," said Zimmerman.

Even if they're tiny, Zimmerman buys as much as he can from foragers and farmers, knowing he can preserve them.

"So we get as many ramps as we can and pickle the stem ends and the bulb," he said.

He chops up some of those pickled ramps, tossing them with fresh herbs and olive oil, plus some of the pickling liquid. This salsa verde is then draped between a thick, grilled steak and a mound of asparagus - its springtime cousin.

Zimmerman even uses up the ramp leaves, pureeing them into a vibrant green sauce.

"And then use that to finish, for example, a potato-leek soup, which turns it into a potato-ramp-leek soup which is vividly green and really tastes of ramps and the spring," he said.

The soup is garnished with smoked trout, crème fraiche and caviar, plus miner's lettuce. Clearly, it's one of the most exciting times of the year for local chefs.

"It's one of the really clear harbingers of spring; and it's nice to know that the days of root vegetables and hoop house stuff are coming to an end," said Zimmerman.

And zimmerman says it's not just ramps, but also morels, spring peas and asparagus this time of year.. A few hints as to some of our other stories coming up later this week.

Sepia
123 N. Jefferson St.
312-441-1920
http://www.sepiachicago.com]]></dig:D3text>
<dig:keywords><![CDATA[Ramps, morels, asparagus. . . Just a few of the culinary signposts, signaling to chefs and diners that the green season is finally here.]]></dig:keywords>
<dig:image>
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<pubDate>Wed, 24 Apr 2013 16:37:15 GMT</pubDate>
<guid isPermaLink="false">9077668</guid>
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<title>Acadia bar offers affordable menu</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9073403&rss=rss-wls-article-9073403]]></link>
<description><![CDATA[One of Chicago's finest restaurants has a secret, and it's in the bar and it's not a drink, per se, it's an entirely different, and much more affordable menu. They also have one of the best burgers in town.]]></description>
<dig:D3text><![CDATA[One of Chicago's finest restaurants has a secret, and it's in the bar and it's not a drink, per se, it's an entirely different, and much more affordable menu. They also have one of the best burgers in town.]]></dig:D3text>
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<pubDate>Sun, 21 Apr 2013 03:33:22 GMT</pubDate>
<guid isPermaLink="false">9073403</guid>
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<title>'Big Baby' burger moves into Gold Coast hotel</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9068709&rss=rss-wls-article-9068709]]></link>
<description><![CDATA[A chef who grew up on the Southwest Side is plating an upscale version of Nicky's Big Baby burger at a Gold Coast restaurant.]]></description>
<dig:D3text><![CDATA[A chef who grew up on the Southwest Side is plating an upscale version of Nicky's Big Baby burger at a Gold Coast restaurant.]]></dig:D3text>
<dig:keywords><![CDATA[big baby burger, little market braserie, little market brasserie chicago, talbott hotel restaurant, burger little market brasserie, nicky's hot dogs,]]></dig:keywords>
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<pubDate>Wed, 17 Apr 2013 16:45:02 GMT</pubDate>
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<title>5 Rabbits Brewery puts emphasis on Latin flavors</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9063895&rss=rss-wls-article-9063895]]></link>
<description><![CDATA[Chicago's brewing scene is taking off, with more than a half-dozen craft brewer now producing unique lagers, pilsners and ales and 5 Rabbits in Bedford Park is focusing on Latin ingredients in their Belgian-style ales.]]></description>
<dig:D3text><![CDATA[Chicago's brewing scene is taking off, with more than a half-dozen craft brewer now producing unique lagers, pilsners and ales and 5 Rabbits in Bedford Park is focusing on Latin ingredients in their Belgian-style ales.]]></dig:D3text>
<dig:keywords><![CDATA[5 rabbits, bedford park, hungry hound, latin, brewery]]></dig:keywords>
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<pubDate>Sun, 14 Apr 2013 11:27:33 GMT</pubDate>
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<title>Tre Kronor a Swedish staple in Albany Park</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9063447&rss=rss-wls-article-9063447]]></link>
<description><![CDATA[Meatballs, paper-thin pancakes and lingonberries are the usual signs of Swedish food in America, but so is a unique shrimp salad and there is a worthy version in Albany Park.]]></description>
<dig:D3text><![CDATA[Meatballs, paper-thin pancakes and lingonberries are the usual signs of Swedish food in America, but so is a unique shrimp salad and there is a worthy version in Albany Park.]]></dig:D3text>
<dig:keywords><![CDATA[Meatballs, paper-thin pancakes and lingonberries are the usual signs of Swedish food in America, but so is a unique shrimp salad and there is a worthy version in Albany Park.]]></dig:keywords>
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<pubDate>Sat, 13 Apr 2013 01:17:12 GMT</pubDate>
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<title>The Aviary creates craft cocktails from local spirits</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9062827&rss=rss-wls-article-9062827]]></link>
<description><![CDATA[Local distilleries like Few, Koval, North Shore, and Letherbee are producing high-quality spirits, including gins and bourbons.]]></description>
<dig:D3text><![CDATA[Local distilleries like Few, Koval, North Shore, and Letherbee are producing high-quality spirits, including gins and bourbons.]]></dig:D3text>
<dig:keywords><![CDATA[The Aviary Chicago restaurant, The Office Chicago bar, The Aviary's bar The Office, chicago distilleries, chicago distillery, koval, few, north shore, leartherbee]]></dig:keywords>
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<pubDate>Fri, 12 Apr 2013 16:54:49 GMT</pubDate>
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<title>Sauce and Bread Kitchen: Savory, sweet cafe in Edgewater</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9059916&rss=rss-wls-article-9059916]]></link>
<description><![CDATA[Edgewater is known for ethnic foods and neighborhood bars. Sauce and Bread Kitchen adds a Midwestern cafe into the mix.]]></description>
<dig:D3text><![CDATA[Edgewater is known for ethnic foods and neighborhood bars. Sauce and Bread Kitchen adds a Midwestern cafe into the mix.]]></dig:D3text>
<dig:keywords><![CDATA[sauce and bread edgewater, sauce and bread restaurant chicago, sauce and bread chicago, sauce and bread restaurant edgewater chicago, chicago sauce and bread, edgewater cafe, sauce and bread kitchen, sauce and bread cafe edgewater chicago]]></dig:keywords>
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<pubDate>Wed, 10 Apr 2013 16:39:40 GMT</pubDate>
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<title>Lamb featured on springtime menu</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9055302&rss=rss-wls-article-9055302]]></link>
<description><![CDATA[Easter may be over, but that doesn't mean the taste for lamb has subsided, and at Bread and Wine in Irving Park the chef uses lamb in many forms.]]></description>
<dig:D3text><![CDATA[Easter may be over, but that doesn't mean the taste for lamb has subsided, and at Bread and Wine in Irving Park the chef uses lamb in many forms.]]></dig:D3text>
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<pubDate>Sun, 07 Apr 2013 03:29:18 GMT</pubDate>
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<title>Pide ve Lachmacun introducing Turkish snacks</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9054743&rss=rss-wls-article-9054743]]></link>
<description><![CDATA[Turkish food is barely understood in Chicago, but Pide ve Lachmacun is hoping to introduce two popular street snacks as common in Istanbul as a hot dog or pizza.]]></description>
<dig:D3text><![CDATA[Turkish food is barely understood in Chicago, but Pide ve Lachmacun is hoping to introduce two popular street snacks as common in Istanbul as a hot dog or pizza.]]></dig:D3text>
<dig:keywords><![CDATA[pide ve lachmacun, turkey, instanbul, turkish cuisine]]></dig:keywords>
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<pubDate>Sat, 06 Apr 2013 03:32:27 GMT</pubDate>
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<title>Brisket sandwiches popular at Local Root</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9051330&rss=rss-wls-article-9051330]]></link>
<description><![CDATA[Hundreds, if not thousands, of sandwich combinations can be found in Chicago. ABC7's Hungry Hound discovers one worth ordering again.]]></description>
<dig:D3text><![CDATA[Hundreds, if not thousands of sandwich combinations, are in business in Chicago, but every now and then, ABC7 Chicago's Hungry Hound discovers one worth ordering again.


It's part of his occasional series, "Anatomy of a Sandwich."

Now that Passover is over, a lot of people might be tired of brisket,but there's a little restaurant in Streeterville, where they focus on all things locally-sourced and homemade, and they've created a brisket sandwich worth analyzing.

Brisket is one of those things that takes time to make. At Local Root, slow food is the mantra. So, it's no surprise to learn their brisket sandwich is labor-intensive. In addition to the slow-roasted meat, there's a goat cheese spread with red wine, plus pickled fennel and homemade pickles, all on a freshly-baked and toasted brioche bun.

"Everything that we do starts with sourcing. And then we see how much we can do in-house. So our brisket is 100 percent grass-fed from Wisconsin, just as close as we can get it," said chef and co-owner Isaac Welivér.

First, it's seared in a hot pan on all sides, then a <i>mirepoix</i> of celery, carrots and onions, along with jalapeno and fresh thyme are added to the pan. It's covered and roasted for hours. While it's roasting, the freshly-baked buns are removed from the oven and the spread is made: illinois goat cheese, mayo and lemon juice, along with chopped dill and some midwestern cabernet franc.

"On this, we do a burgundy chevre. We have wine as an element of the braising liquid, now we take and add that to the topping on top," Welivér said.

The buns are toasted, then the brisket is sliced and chopped. The spread is slathered on one side, while the chopped brisket is mounded on the other. A handful of pickled fennel and other pickles are added, counteracting the richness of the spread and the buttery bun. Served with some hand-cut fries and a local soda, it's a hard combo to beat.

"The sandwich is definitely one of our most popular sandwiches, only second to our eggplant brioche," he said.

The brisket sandwich is always on the menu. The handcut fries are extra, by the way.

Local Root
601 N. McClurg Ct.
(312) 643-1145
http://www.localrootchicago.com/]]></dig:D3text>
<dig:keywords><![CDATA[Brisket sandwiches, brisket restaurants, Chicago brisket, brisket in Chicago, grassfed beef in Chicago, Local Root]]></dig:keywords>
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<dig:alt><![CDATA[ Local Root]]></dig:alt>
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<pubDate>Wed, 03 Apr 2013 16:39:25 GMT</pubDate>
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<title>Chicago French Market adds new kiosks</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9038763&rss=rss-wls-article-9038763]]></link>
<description><![CDATA[The Chicago French Market in the West Loop recently celebrated its three-year anniversary, mainly by adding a trio of new kiosks.]]></description>
<dig:D3text><![CDATA[The Chicago French Market in the West Loop recently celebrated its three-year anniversary, mainly by adding a trio of new kiosks.

As the market's managers continue to evolve and grow, they're realizing regular customers like smoked meat, sweets and kosher food.

They've been busy assembling and re-shuffling their lineup. While stalwarts like Klay Oven Kitchen continue to crank out solid Indian food, a number of newcomers have changed the landscape. 

Bellotea sells more than 90 varieties of loose leaf tea here, having expanded from Downers Grove.

And Le café du Marche now has a respectable lineup of French-inspired sandwiches, like a perfectly-crafted duck confit with caramelized onions. 

"So you definitely make some adjustments during the course of the years, and even for other markets it's always the same because you're setting up something in the area, you want to make sure that you provide what people want," said the Chicago French Market's Owner, Sebastien Bensidoun.

They apparently wanted kosher. So Skokie-based "Bebe's Eatery" stepped in. They offer CRC-approved, Glatt kosher corned beef sandwiches; some with thinly-pounded schnitzel, plus bagels and sweets.

Other newcomers include Bucktown's Lillie's Q barbecue, which allows them to capture part of the West Loop lunch crowd.

"The opportunity was a lot more catering business. So we could capitalize on getting into these offices, doing some more catering and getting more awareness of Lillie's Q," said Lillie's Q Owner Charlie McKenna.

The biggest seller is the pulled pork, but the packaging is ingenious. Order a smoked tri-tip sandwich, and the griddled bun, meat and sauce is packed separately, so you can assemble back at your table later. The Brunswick stew and creamy grits are also worth checking out.

The other newcomer: Beavers Donuts. They still operate a roaming food truck in the city - frying their tiny orbs to-order and either coating in flavored sugars or topping them with any number of sweet, creative flavors, like pistachio, cannoli or pop rocks.

"It's not like something like a national chain, so we're thinking of bringing a kind of artisanal doughnuts, which is really something as for myself, being French, when I think about some delicacy in the U.S. I will definitely be thinking about doughnuts."

Now for some of the businesses here, this is their only location. But for others, like Lillie's Q or Beavers Donuts, this is a secondary spot, where they can open up an entirely new market for their business. In the case of Beavers, folks who don't want to follow them around on the food trucks, can now just come here.

Chicago French Market
131 N. Clinton St.
(312) 575-0306
http://www.frenchmarketchicago.com/]]></dig:D3text>
<dig:keywords><![CDATA[The Chicago French Market in the West Loop recently celebrated its three-year anniversary, mainly by adding a trio of new kiosks.]]></dig:keywords>
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<pubDate>Sun, 24 Mar 2013 03:18:58 GMT</pubDate>
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<title>Red Square adds Russian menu at Turkish steam bath in Wicker Park</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9037301&rss=rss-wls-article-9037301]]></link>
<description><![CDATA[Red Square, one of Chicago's oldest Turkish steam baths, is being re-born with a strong Russian accent.]]></description>
<dig:D3text><![CDATA[Red Square, one of Chicago's oldest Turkish steam baths, is being re-born, with a strong Russian accent.

 Red Square's Wicker Park location hasn't changed, but everything else has. There's now a little restaurant inside, featuring a fairly authentic Russian menu.]]></dig:D3text>
<dig:keywords><![CDATA[red square chicago turkish bath, chicago spa, chicago turkish bath, red square restaurant, red square spa.]]></dig:keywords>
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<pubDate>Fri, 22 Mar 2013 17:00:06 GMT</pubDate>
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<title>Fat Rice features unique Macanese cuisine</title>
<link><![CDATA[http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=9038069&rss=rss-wls-article-9038069]]></link>
<description><![CDATA[Macau is a tiny island near Hong Kong, formerly controlled by the Portuguese, and  Macanese cuisine is now alive and well in Logan Square.]]></description>
<dig:D3text><![CDATA[Macau is a tiny island near Hong Kong, formerly controlled by the Portuguese, and  Macanese cuisine is now alive and well in Logan Square.]]></dig:D3text>
<dig:keywords><![CDATA[macau, hungry hound, fat rice, macanese cuisine, logan square]]></dig:keywords>
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<pubDate>Sat, 23 Mar 2013 03:30:01 GMT</pubDate>
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